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COW STALLS AND 
ADJUSTABLE MANGERS 

FOR DAIRY BARNS WHERE COSTLY 

CONSTRUCTION IS NOT 

PRACTICAL 

WITH INSTRUCTIONS 
FOR THE PRODUCTION 
OF CLEAN, PURE MILK 
AND QUOTING CERTAIN 
SECTIONS OF THE LAW 
REGULATING DAIRIES 



BULLETIN ISSUED BY THE 

DAIRY AND FOOD COMMISSIONER 

PORTLAND, OREGON 



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ADJUSTABLE TILTING 



MANGER COW STALL 



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PLATE A 



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D. of D. 
OCT 30 1915 



COW STALLS AND ADJUSTABLE 
MANGERS 

This bulletin contains drawings of two home-made cow stalls that 
are in use by many dairymen in Oregon. Their chief advantage lies 
in the fact that they are adjustable to the length of the cow and 
therefore, a material aid in keeping" the cow clean. They are also 
convenient, full of cow comfort and, being home-made, they are 
inexpensive. 

These stalls have been criticized for having too much woodwork 
and for appearing insanitary on account of such woodwork. Iron 
construction has been found to present a much more sanitary appear- 
ance and, having smaller and smoother surface, filth is less likely 
to accummulate upon it. 

Whenever a dairyman is erecting a permanent cow stable, and can 
afford the cost, we prefer to see him install the most sanitary iron stall 
and concrete manger. Where the cost seems too great, or where old 
stables can be made to serve for several years, either of the two stalls 
here described are recommended. 

In constructing or remodeling a cow stable, clean cows with the 
minimum labor should be the prime object. Clean milk cannot be 
produced from dirty cows, and the dairymen are unused to spending 
much time cleaning them, hence, it is highly important that the stable 
arrangements be such as to facilitate cleanliness. The herds of cows 
kept in stalls like the two described herein have been found as clean 
in midwinter as they are on June pastures. This was accomplished 
with very little work and dairying was thereby made much more 
pleasant than where cows are laden with filth and where each succeeding 
night's stabling" adds to the cow's flank millions of fresh and vigorous 
bacteria, only to drop off into the milk pail the next morning to 
endanger the lives of healthy people as well as infants. 

These stalls have individual mangers which are easily and quickly 
adjusted to the length of each cow. The cow is, therefore, compelled 
to stand back to the gutter where the excretia is cared for and the 
cow's bed remains clean. The cow is perfectly comfortable, a factor 
vital to profitable dairying. If the long hair, usually found on cows' 
udders, have been singed or clipped off, a few minutes work with the 
brush will clean the right hand flanks and the udders of quite a large 
herd. This, with the use of a damp cloth to wipe the cows' udders at 
milking time, will insure clean milk insofar as the cleanliness of the 
cow effects it. 

Plate "A" represents a manger and hayrack that slip in between 
the partitions shown in Plate "B." The manger or feed trough has an 



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axis, made out of a 2x4-inch with rounded tenons on which it can be 
tilted forward in the right position for feeding silage, kale or mill feed. 
When in this position, the cow cannot get the feed. A slight push with 
the foot by the feeder or a pull by the milker will cause it to tilt over 
the center into position for the cow to eat. The cow soon learns to 
push it out of her way when through with her feed, giving her the 
entire stall in which to lie down. 

The hay is fed in the rack which is above the manger but fastened 
on the same two upright boards, %x8-inch. This makes it practical to 
adjust both the manger and hay rack in a moment's time to fit any 
length cow by simply drawing two nails with which it is fastened. After 
adjustment, these nails are driven in again far enough to hold the 
manger rigid. 

Plate "B" shows the partitions running all the way back to the 
gutter. The partitions are in two sections, the rear section opening 
like a gate by swinging to the right so that each cow can turn and 
walk out when leaving the stall and is not compelled to back over 
the gutter. 

Cows are not tied in this stall, but are secured by means of a chain, 
with a snap on each end, fastened across the stall behind the cow. 
One snap is fastened into a staple shown in the gate on the left of 
the stalk and the other is snapped into a staple driven into the 2x4-inch 
post on the right of the stall. Each gate is fastened to the post by 
means of a hinged hasp that fits over the same staple. 

All doors must open to the right. When cow number one at left end 
of stable is to be milked, the door is unfastened and the milker walks 
in between the door and post on territory belonging to cow number two. 
The chains behind both cows remain fastened and the milker has 
additional room to milk in. 

Width of stall should be such that a cow can not turn around, 
3 feet 3 inches for Jersey, 3 feet 6 inches for Holstein. In case a 
small heifer is placed into one of these stalls, the stall can be made 
narrower by nailing two upright strips on her left side door and one 
wide board lengthwise of stall over these strips. 

Two errors crept into these drawings. In Plate "A" the height of 
the front and back of tilting manger should be 16 inches in the upper 
drawing, same as below. In Plate "B" the short post should be made 
of lx4-inch, instead of 2x4-inch. 

Plate "B" shows a 2x4-inch post, running from floor to ceiling with 
round tenons at each end which serve as hinges for the gate. Where 
this is not practical or desirable, strap hinges can be used. This plate 
also shows the tilting window which is a very cheap and simple means 
of providing the very best of light and ventilation in a mild climate 
like ours. One such window should be provided for each cow. 



The Model Cow Stall shown on opposite page is a little more simple 
of construction. It has one disadvantage in that the feed trough is 
not so easily cleaned while stalls are occupied. It also is adjustable 
to the length of the cow in the same manner as that shown in Plate "B." 
In this manger, all the feed is fed into the same place, the concentrates 
or cut feed dropping on down into the trough while the hay is wedged 
into the rack afterwards. The manger is at a convenient height to 
feed — no stooping nor lifting above your head. 

In stalls made according to this cut, cows are tied with ropes around 
their necks and fastened to one of the slats, the ends of which are 
seen nailed to the lx4-inch upright. 

The partitions shown in Plate "B" can be used with this manger 
also, and the short partitions shown here can be used with the tilting 
manger, if desired. The Model Stall, shown here is for Jersey cows. 
For Holsteins, they should be six inches longer and the space between 
the partition and gutter, should be two inches longer. 

In order to prevent cows from wasting hay when fed in a rack 
like either of these, two things are necessary. First, the slatted rack 
must be vertical or nearly so, and the front sloping. Second, the top 
of the manger must not be over 18 inches across and if small quantities 
of hay are fed, it may be only 16 inches. In other words, if the hay 
is wedged in with some force, the cow will take it out as fast as she 
eats it without waste, while if the manger is wide and the hay rests 
loosely, the cow may pull it all through the rack at once and trample 
it under her feet. These stalls are, therefore, devised for the production 
of clean milk in stables where the owner cannot afford expensive con- 
struction and, in advocating them, we have not lost sight of the 
importance of health and comfort of the cow, nor of the comfort and 
convenience of the one who feeds and milks her. 

DAIRY LAW 

That the dairymen may understand what is expected of them in the 
production of clean milk and cream, the following sections of Chapter 
343 of the Session Laws of 1915 are appended: 

Cows and Stables, How Kept 

Section 45. When cows are kept by any person for dairy purposes, 
either for the production of butter or cheese or for the production of 
milk or cream for sale and are confined in stables, such cows so con- 
fined shall each be allowed at least five hundred cubic feet of air space 
and such cows so stabled shall not be confined facing each other closer 
than ten feet and all stables where such cows are kept shall be well 
ventilated and kept in a good healthful condition, and if there be any 
suspected diseased cows or other animals belonging to or about any 
dairy, the owner or person in charge of such dairy shall report the 
same to the Dairy and Food Commissioner. The stables or barns where 
such cows are kept shall be thoroughly cleansed every day and kept 
in a sanitary condition. The cow's udder shall be well cleansed imme- 
diately before each milking, and when the udder is soiled by mud or 



other filth it must be thoroughly washed with water and wiped with 
a clean dry cloth. If any dairy as above stated is found to be in a 
filthy or unhealthful condition the Dairy and Food Commissioner 
shall notify the proprietor that said dairy shall be put in a healthful 
condition; and in the event of the failure of said proprietor to put 
said dairy in a healthful condition within a reasonable time from the 
receipt of said notice, he shall be deemed guilty of a violation of 
this act. 

Cream Separators Kept Clean 

Section 4 6. It shall be unlawful for any person who skims his 
milk by cream separator process to offer or expose for sale or sell 
any milk or cream coming from a separator that is not thoroughly 
washed and cleansed within three hours after each use thereof, or to 
offer or expose for sale or sell any milk or cream coming from a 
separator that is kept in any stable or other building where any 
animal is housed or in any other place that is unsanitary or where 
bad air exists; provided, that this does not prohibit keeping such 
separator in a room that is wholly separated by tightly ceiled partitions 
from that part of the stable in which animals are housed. All tinware 
and woodenware and other utensils used about any dairy shall be kept 
in a clean and sanitary condition. 

Milk or Cream, Unwholesome, Not to Be Sold 

Section 47. Whenever it is determined by the Dairy and Food 
Commissioner, his deputy or inspector, that any person is using, selling 
or furnishing to any skimming station, creamery, cheese factory, con- 
denser, milk depot, milk dealer, the retail trade, or to any consumer 
of milk, any impure or unwholesome milk or cream, caused by the 
unsanitary or filthy condition of the premises where cows are kept, 
or by the unsanitary or filthy care in handling these cows, the use of 
unclean utensils, unwholesome food, holding the cream too long before 
shipping, or for any other cause, the person so offending shall be 
notified and warned by the Commissioner, his deputy or inspector, 
not to use, sell or furnish such milk or cream at any of the places or 
to any of the persons above mentioned. A failure to obey such notice 
and warning or the continued use, sale or furnishing of such milk or 
cream shall be deemed a violation of this act. 

Cream, Unfit, Not to Be Used by Creamerymen 

Section 48. It shall be unlawful for any person engaged in the 
manufacture of butter for commercial purposes to use in the manu- 
facture of said butter any cream that is pronounced unfit for use by 
the Dairy and Food Commissioner, his deputy or inspector. Possession 
of cream unfit for use in the manufacture of a food product shall be 
considered prima facie evidence of intent to use the same and shall be 
deemed a misdemeanor within the meaning of this act, unless said 
person possessing said unfit cream shall have made complaint imme- 
diately upon receipt of said cream to the Dairy and Food Commissioner 
and requested his inspection of said cream, in which case, if the 
cream is found upon inspection to be unfit, it shall be confiscated, and 
such person shall not be liable to fine and shall not be required to pay 
for said cream. 

8 LIBRARY OF CONGRESS 

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